Sri lankan style chicken curry

Yield: 4 Servings

Measure Ingredient
5.00 \N Bay leaves
3.00 \N 4 lbs chicken pieces
½ teaspoon Ground cardamom
1.00 can Coconut milk
½ teaspoon Fenugreek
1.00 can Chopped tomatoes
1.00 teaspoon Turmeric
½ can Tomato paste
1.00 teaspoon Hot chili powder
2.00 tablespoon Vinegar
2.00 teaspoon Ground coriander
1.00 teaspoon Salt (optional)
2.00 teaspoon Ground cumin
2.00 \N Onions
1.00 \N Inch grated ginger root
3.00 \N Garlic cloves
1.00 teaspoon Lemon grass
2.00 tablespoon Vegetable oil

First step is to measure out all the dry spices in separate little piles. Then chop the onions and garlic up, fry them in a large skillet with a little vegetable oil. After the onion is soft, add the fenugreek and bay leaves and cook for 1 minute. Then add the rest of the dry spices, the salt, and the vinegar. Mix the spices well with the onion bits - add a little water if the mixture seems too dry. Then add the chicken pieces and brown them, turning frequently to coat them with the spice mixture. Finally, transfer everything to a large stock pot, add the canned tomatoes, coconut milk, tomato paste and lemon grass. Simmer for 45min - 1 hr. heat it up, I'd recommend throwing in a few dried Thai chiles, or habs if you're brave. Note: Some ingredients may be a little hard to find. I am fortunate to have an Indian grocery nearby - they have everything.

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